Ingredients
Breakfast Banh Mi:
- 1 Carrot peeled and cut into fine matchsticks
- 1 Daikon radish peeled and cut into fine matchsticks
- 2 tsp Salt
- 1 TBSP Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
- 6 strips Bacon
- 4 Eggs
- 2 Sub rolls
- 4 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt for seasoning
- Black pepper for seasoning
Fruit:
- 2 cups Your choice of fruit prepare accordingly
Orange juice:
- 24 oz Orange juice cold
Instructions
- Prepare the ingredients per the instructions above.
- Pickled Carrots and Daikon: Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest for 10 minutes until the liquid has been drawn out of the vegetables and the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let sit at room temperature for 1 hour.
- Cook bacon in a nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking, about 10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Increase heat to medium-high. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency. Transfer eggs to the paper towel-lined plate with bacon.
- Split the roll in half lengthwise, leaving a hinge. Toast bread in the oven or toaster oven until golden brown, about 3 minutes. Spread both sides with mayonnaise. Layer bacon strips along the bottom and top with eggs. Top with pickled carrots, daikon, cucumber slices, and cilantro. Season with salt and pepper.
- Serve immediately with fruit and orange juice.
Nutrition
Calories: 993kcal | Carbohydrates: 86g | Protein: 29g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 383mg | Sodium: 3421mg | Potassium: 1463mg | Fiber: 6g | Sugar: 45g | Vitamin A: 6368IU | Vitamin C: 210mg | Calcium: 163mg | Iron: 14mg
Breakfast Banh Mi
Ingredients
Breakfast Banh Mi:
- 1 Carrot peeled and cut into fine matchsticks
- 1 Daikon radish peeled and cut into fine matchsticks
- 2 tsp Salt
- 1 TBSP Sugar
- ¼ cup Rice wine vinegar
- ¼ cup Water
- 6 strips Bacon
- 4 Eggs
- 2 Sub rolls
- 4 TBSP Mayonnaise
- 8 slices Cucumber
- 4 TBSP Fresh cilantro
- Salt for seasoning
- Black pepper for seasoning
Fruit:
- 2 cups Your choice of fruit prepare accordingly
Orange juice:
- 24 oz Orange juice cold
Instructions
- Prepare the ingredients per the instructions above.
- Pickled Carrots and Daikon: Combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest for 10 minutes until the liquid has been drawn out of the vegetables and the salt and sugar are completely dissolved. Add vinegar and water and transfer to a small, sealable container. Let sit at room temperature for 1 hour.
- Cook bacon in a nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking, about 10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in the skillet).
- Increase heat to medium-high. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency. Transfer eggs to the paper towel-lined plate with bacon.
- Split the roll in half lengthwise, leaving a hinge. Toast bread in the oven or toaster oven until golden brown, about 3 minutes. Spread both sides with mayonnaise. Layer bacon strips along the bottom and top with eggs. Top with pickled carrots, daikon, cucumber slices, and cilantro. Season with salt and pepper.
- Serve immediately with fruit and orange juice.
Nutrition
Calories: 993kcalCarbohydrates: 86gProtein: 29gFat: 59gSaturated Fat: 15gPolyunsaturated Fat: 19gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 383mgSodium: 3421mgPotassium: 1463mgFiber: 6gSugar: 45gVitamin A: 6368IUVitamin C: 210mgCalcium: 163mgIron: 14mg
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